- cook the sweet potatoes and chicken
- Make dipping sauce
- Slice cabbage
- Prepare wraps
- Dress slaw
I love these wraps because they don’t overpower the flavors as sometimes a sandwich does. It just holds all the deliciousness of the inside together. But these definitely need a dipping sauce, they don’t have enough flavor without! Rice paper wraps can be found in most Asian sections of supermarkets, specialty shops and Asian markets.
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- 6 pargiot boneless, skinless chicken bottoms
- 3 sweet potatoes peeled and thinly sliced
- 1 avocado sliced
- 2 teaspoons salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 12 rice paper wraps
- 1 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1/4 cup lime juice
- 2 cloves garlic peeled and zested
- 1 tablespoon fresh ginger zested
- 1/2 chili pepper finely chopped, seeds removed for less heat
- 1/2 cup peanuts chopped
- 1/4 cup fresh cilantro chopped (optional)
- 1 cabbage thinly sliced
- Slice the pargiot into thin strips and place in bowl with 2 tablespoons of olive oil and 1 teaspoon of salt. Mix well.
- Prepare a large skillet on high heat. Add the pargiot in batches if have to. Cook for 5 minutes. Using a wooden spoon, mix well and cook for 3 more minutes. Remove from pan.
- Add 2 more tablespoons of olive oil, the sweet potatoes and 1 teaspoon of salt and let cook for 2 minutes. Add ½ cup of water and use the wooden spoon to scrape up the brown bits and mix into the sweet potatoes. Cover and cook for 4 more minutes until the sweet potatoes are cooked through and falling apart. Remove from heat.
- Place one rice paper wrapper in a dish of warm water for one minute, until it soft enough to handle, then place the wrapper on your work surface. Add the 2 pieces of chicken, sweet potato and avocado in to the center of the wraps.
- Fold over two ends to meet each other in the center and then roll the rest up like a burrito.
- In a jar add the rest of the ingredients except the cabbage. Shake well and use half for dipping sauce for the wraps and half as dressing to the cabbage.
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Leftover tips for tomorrow’s lunch:
- Make spring rolls for lunch! All you have to do is add the cabbage to the rice paper wraps! Make sure the wraps are not touching each other and the dipping sauce is on the side for a light yet filling lunch that everyone will have googly eyes over!